Making canned hawthorn is a simple and delightful way to preserve the tangy sweetness of this autumn fruit. Follow this step-by-step guide to create a jar of vibrant, flavorful hawthorn preserves.
First, wash 500g fresh hawthorns thoroughly. Remove the stems and seeds by cutting each fruit in half and using a small knife or spoon to scoop out the cores (this step ensures a smooth texture). For extra flavor, you can add a pinch of salt to the water and soak the hawthorns for 10 minutes to remove any bitterness, then rinse well.
Next, prepare the syrup. In a saucepan, combine 300g sugar and 400ml water. Heat over medium fire, stirring until the sugar dissolves completely. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes.
Add the prepared hawthorns to the syrup, ensuring they are fully submerged. Cook for 10-15 minutes over low heat until the fruits soften but hold their shape. Remove from the heat and let the mixture cool slightly.
Sterilize glass jars by washing them in hot water and drying in an oven at 100°C for 5 minutes. Carefully transfer the hawthorns and syrup into the jars, leaving a little space at the top. Seal the jars tightly while hot.
Let the jars cool completely, then store them in a cool, dark place. The canned hawthorn will keep for up to a year and can be enjoyed as a topping for yogurt, pancakes, or a sweet snack on its own. Enjoy the taste of homemade goodness!
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